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Sweet corn cake

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½ cup fluid milk (245 ml)⠀
½ tsp salt⠀
⅛ tsp baking soda⠀
1⅓ cup of white llanero cheese, also known as queso de años (130 gr)⠀
3 cups of jojoto grains or tender corn (about 6 jojotos)⠀
2 tablespoons of Mirasol Margarine ⠀
1 cup of sugar (200 gr)⠀
2 eggs⠀



*Preheat oven to 350°F (180°C). Grease the mold to use.⠀ ⠀

*Take each jojoto and with a knife proceed to shell the corn, cutting carefully, without reaching the cob. The grains obtained are ground, using a machine to grind corn or with the help of your blender.


⠀ ⠀

*Place the ground corn in a bowl and add the rest of the ingredients (grated cheese, Mirasol Margarine, sugar, eggs, milk, salt and bicarbonate), with the help of a wooden paddle proceed to mix well all the ingredients, until obtaining a semi-liquid consistency. ⠀

*Pass the mixture into the greased mold and tap the edges a few times to make the surface level.⠀


*Place in the oven and cook for about 50 minutes or until a stick inserted into the center of the cake comes out dry.⠀ ⠀

*Turn off the oven and let it continue cooking for about 10 more minutes. Remove and serve hot .⠀

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